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1
Grease a 9-inch springform pan, to prevent sticking.
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2
To catch any leaks, place a large sheet of foil under the pan and bring it up loosely around sides.
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3
Preheat oven to 400 degrees F. Unfold pastry sheets and roll out one sheet to about an 11-inch square and roll one out to about a 12-inch square.
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4
Line the bottom and sides of greased springform pan with the 12-inch pastry sheet.
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5
Beat eggs in medium bowl with whisk.
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6
Reserve 1 Tablespoon of the beaten egg and set that aside.
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7
Add ricotta, hot sauce, salt and spinach to the rest of the egg in the bowl; mix until blended.
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8
Layer half each of the bacon, cheese, spinach mixture, and red peppers in the pastry-lined pan.
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9
Repeat layers one more time.
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10
Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling.
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11
Make sure no air is trapped between spinach mixture and top pastry sheet.
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12
Pinch edges to seal.
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13
Brush surface with the reserved egg.
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14
Pierce the top of the pastry several times with a knife to form slits, which will allow steam to escape during baking.
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15
Bake 45 minutes, or until top is golden brown.
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16
Keep oven door closed during the entire baking time to avoid cracking or falling of pastry.
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17
When done, remove from the oven and allow to cool for 10 minutes.
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18
Run a knife around edge of pan before removing the outer ring of the pan.
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19
Cut and serve!
